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Wednesday, June 27, 2012

Vicky Schankula brought a carrot cake to Cornbread Supper on June 18. This proper British cake, from Vicky's mother's collection, turns all the gooey American notions about carrot cake on their icing-covered heads. It was a toasty brown circle, a single layer, looking chewy and dense, looking a lot like a carrot cake might look if it were flourless.

Sadly, we have no photo. No, wait! That's a good thing, because it means Vicky will need to bring this cake to Cornbread Supper again.

Vicky's—or Isabel Fairbairns's, or Gangy's—carrot cake astounded all who tasted it, and left them hoping for more—or at least for the recipe. Vicky's son, David Schankula, kindly supplied the recipe, and we have Vicky's permission to share it here.

• Preheat oven to 350°.
• Line round cake pan with greased paper.
• Put sugar in mixing bowl
• Using electric mixer, gradually whisk in the oil, then the eggs one at a time
• Mix together flour, cinnamon, and baking soda.
• Stir dry ingredients into the egg mixtures.
• Add carrots and walnuts.• Beat all the ingredients together with a wooden spoon. • Pour into cake tin. • Place in center of oven. Bake at 350° for 20 minutes. • Then at 300° for 45 – 50 minutes. • Remove from oven. Leave in the cake tin for 3 hours, then turn out onto a wire rack. • Peel off the paper. Leave to cool.

Monday, June 18, 2012

Warm night, and some—ick—bugs appeared on the front porch, driving most people inside. Small crowd, only four children. Many beautiful foods, particularly green things, and even more particularly, green beans.

Monday, June 11, 2012

Beautiful people assign themselves tasks during Cornbread Supper (and, in the case of Jake Gibbs, beforehand, as prep dishwasher). We hosts consider all of you angels.
This week some of the most exquisite food ever brought to Cornbread Supper seemed to cover all surfaces. Yet we have no little food description slips as records. Cleanup was complete!
So, from memory, just a few of the wonderful foods:

Tuesday, June 5, 2012

By request, here is a link to the recipe for the dark, ultra-sweet, moderately spicy, definitely pork-y (Browning's country ham and their bacon, too) baked beans served on June 4, 2012:
Bon Appetit's Baked Beans with Bacon Crumbs.

The Cornbread Supper version included two changes. First, the addition of 1/2 cup of chopped roasted sweet peppers. Second, the substitution of Nut Thin crumbs (Pecan and Hint of Sea Salt varieties) for the Panko, making the beans gluten free.

Sunday, June 3, 2012

We make this amazing, moist, gluten-free, nearly fat free cornbread often. In 2012, it is the standard, go-to savory type cornbread for Cornbread Suppers. It is marvelous. It comes from the Low Country, coastal South Carolina and into Georgia.

Steve and Rona, Cornbread Supper hosts, love the Low Country. We are happy our signature cornbread has roots in a region we esteem, respect, and cherish. Here's the original story for which our cornbread recipe was an accompaniment: